Make-ahead pancakes??????
bizzybee
22 years ago
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mbaylus_earthlink_net
22 years agoMarionR
22 years agoRelated Discussions
Lynda Reeves makes her air pancakes
Comments (6)Thanks for pointing us to this. I'm going to try this as I have been searching for a good pancake recipe. I cut and pasted the recipe from the video website: LyndaÂs Light-as-Air Pancakes 4 large eggs  I cup low-fat cottage cheese  1/2 cup flour  7 tablespoons unsalted butter, melted  Canola oil for frying Mix eggs, cottage cheese, flour and unsalted butter in a blender until smooth. You can make this batter up to one hour ahead and store in the fridge. For breakfast pancakes: Heat a nonstick frying pan over medium heat and add a little canola oil. The pan is ready when a drop of water sizzles up. Drop a generous spoonful of batter onto the pan. When batter starts to bubble, flip pancakes. The more oil you use, the crispier the pancakes will be. You may have to adjust the temperature, and expect to throw away the first pancake or two. Keep pancakes warm on a platter lined with paper towels either in the oven or under warming lights. These are great for breakfast served with fresh berries and light maple syrup. They are so moist you don't need butter....See Moremaking matzo balls ahead -- how to store?
Comments (16)Well, I just finished cooking them, and I think that in the future (unless I am pressed for time) I will always refrigerate the dough overnight, or at least a lot longer than the half hour or so I've been doing. The dough was MUCH easier to handle, so the balls were nice and neat; very little "crumbs" in the water when I was done (and that was 60 matzo balls). I'm not going to freeze them; I imagine the quality would be slightly better, if at all, if I did, but I don't want to guess about frozen centers. This way I can take them out of the fridge and let them come to room temperature on Monday and then put them right into the bowls as we serve the soup. The soup won't get messy and the balls won't soak it up. (I don't need them to do that for flavor, because I made them with schmaltz.) They are in a glass bowl with a cover. I don't care if they lose some roundness. The only thing I'm a bit worried about is them sticking together so much that I will mess them up as I try to spoon them out of the bowl. What do you think about pouring hot or warm water over them shortly before serving?...See MoreMake your own Pancake Mix?
Comments (17)Thanks for the lowdown. :) I knew, of course, the why's of it regarding the whole wheat. The three hour thing may be true scientifically, but I milled enough flour for the day (to soak for my bread, and to feed the starter a couple of times). My first encounter with rancid flour was four years ago, after my three month kitchen remodel ended up taking more like ten. My canisters are airtight, so when I opened them, I could clearly smell that my flours were rancid. Milling is fun enough to stick with. :) I got big bags of the wheat I liked for the Pizza. If those prove consistent, I'll get more of this crop. I could measure out kits, but it's really not that hard to do on the fly. I just measure the red and white wheatberries in the same bowl and mill them together. This time, I also milled a scoop of peas and added a little water. I previously tried soaking the wheat alone, but it didn't come out right. It's much better to mix up the whole recipe, inc. ascorbic acid, and let it do it's thing for at least a day in the fridge. The peazza isn't green enough (I have to try all white wheat), but it tastes great! I made my first home milled soft white wheat pastry the other day, for early peach pies. The butter crust with vinegar added was nice and flaky, though not the kind of long flakes that I'm assuming come from the bigger globule lard. Do you know anything about duck fat? I have some that needs using up and I thought I might try it in pastry. I get it about being able to plant the wheat. Opposite of when they ate their seed stores in the Little House books, because they ran out of food during the winter. :) It's just kind of remarkable that eggs and milk--the freshest things which are always kept cold--are so much more stable as powder than wheat. :) If I can find small quantities, I might try some other of your powders. As it is, I use It's Delish (a kosher brand--very pure and inexpensive) dehydrated onions and mixed veg in wet quickies like omelettes and meatballs. They absorb the juices and add flavor when one doesn't want to spend an extra twenty minutes chopping and sweating little chips of veg. So my honey has gone all crystalized. I zapped it enough to liquify enough for my bread, but it's mostly still a chunk. Is that something I can turn into a powder? Don't know that I would do it, but it would be interesting to know how.. For the mixes. ;)...See MoreWhich Makes Best Pancakes - Electric Griddle or Griddle on Stove?
Comments (37)Just wanted to report that this thread inspired me to order an electric griddle (I've been making Ann T's oatmeal buttermilk pancakes every other weekend since January!). I used the new electric griddle yesterday, and the pancakes were much prettier and more even than the pancakes on my stovetop griddle, and it was much faster start-to finish given the size of the griddle. My gas range has the two different-sized/output burners, so the rectangular griddle pans never heat evenly (low on the high output burner is like high on the regular burner). And a regular griddle on the low output is just too small to do more than 3-4 small pancakes at once. Now I have to decide where to store the griddle in my tiny kitchen!...See MoreMichelle_MO
22 years agodances_in_garden
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15 years ago
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